In a large skillet or pot over medium heat, melt the butter and the olive oil. Add the sausage and cook until browned, crumbling the sausage as it cooks. Add the onion, celery and sherry. Scrape the bits off the bottom of the skillet and then cook until the veggies are tender.

Add the sausage mixture to the crumbled cornbread and mix well. Allow to cool for a few minutes and then add the eggs, thyme, parsley, kosher salt and pepper. Mix well. Stir in the turkey stock until moistened.

Place the dressing in a well greased 2.5 quart baking dish. Bake at 350 for 30-40 minutes or until the top is golden.

Notes

Adapted from The Williams Sonoma Cookbook

Nutrition Information

Serving size: ½ C

Recipe by This Gal Cooks at https://www.thisgalcooks.com/homemade-cornbread-dressing/